Sunday, October 02, 2011

Miracles' Piñón

My friend Millie is an excellent cook. She made this unbelievably wonderful dish made with

ripe plantains and aji dulce (small sweet peppers). If you can find the ingredients for this recipe you have got to make. It's a crazy mix of stuff that you will covet forever. When I hit Florida, I am gonna make it with Millie (she doesn't know it yet!)Miracles' PiñónServes 6 - 84 Ripe Plantains6 large eggs2 lbs chopped meat (all beef or beef and pork)1 tsp salt1/2 tsp pepper1 small can Goya tomato sauce1 cup sliced green olives1 envelope Goya Sazon2 tbs Goya Frozen or Jar Sofrito (I use 2 of my own frozen cubes)2 large cans French cut string beansNOTE: I make my own Sofrito: In processor, chop 1 green pepper, 1 red pepper, 8 garlic cloves, 2 large onions, 1 cup cilantro, 1 cup culantro sprigs, 12 aji dulce (sweet little pepper)Pour mixture into ice trays. When frozen, pop out of ice trays and place in freezer bags. Use as needed.

(This is a picture of the sweet little peppers. Millie got seeds from her great grandfathers farm in Puerto Rico and now has two large bushes.)Peel plantains, cut in half, then slice lengthwise about 1/2 inch thick. Should get 4 slicesBrown plantain and set asideLightly brown meat, add S&P, tomato sauce, olives, sazon, sofritoCover meat and set asideBeat eggs with a 2 tbs milk, 1/4 tsp salt and set asideDrain string beans and set asideCoat deep casserole pan with olive oilBegin layering as follows:PlantainSpread meat mixture over plantainString beansPour 1/3 egg mixture over string beansContinue layeringI like to end with egg over string beans because it looks best when servingCover with deep aluminum pan to create dome over casserole panBake 90 minutes at 375Let stand 15 minutesServe as main dish with salad or side dish to 'Carne Mechada'